Effect of Potassium Metabisulphite Glaze and Vacuum on Storage Life of Frozen Black Sea Anchovy (Engraulis encrasicolus Linnaeus 1758)
Yazarlar (6)
Prof. Dr. Demet KOCATEPE Sinop Üniversitesi, Türkiye
Prof. Dr. Hülya TURAN Sinop Üniversitesi, Türkiye
Prof. Dr. Yalçın KAYA Sinop Üniversitesi, Türkiye
Gökay Taşkaya
Fulya Erdoğdu
Rabia Erden
| Makale Türü | Özgün Makale (Diğer hakemli uluslarası dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Research&Reviews in BioScience | ||
| Dergi ISSN | 0974-7532 | ||
| Dergi Tarandığı Indeksler | ISI | ||
| Makale Dili | İngilizce | Basım Tarihi | 05-2014 |
| Cilt / Sayı / Sayfa | 9 / 3 / 79–87 | DOI | – |
| Makale Linki | http://tsijournals.com/toc/article.php?id=5881 | ||
| UAK Araştırma Alanları |
Ziraat, Orman ve Su Ürünleri
|
||
| Özet |
| The aim of cold storage in seafood is to extend its shelf life and to limit microbiological and chemical deterioration. Freezing is both widely used to prevent microbial spoilage and to slow chemical and enzymatic reactions in fish muscle. However, deteriorates in fish muscle during frozen storage, largely because of the myofibriller proteins undergo denaturations and aggregation [1]. Freezing and cold storage is an efficient method on seafood preservation but it must be emphasized that it does not improve product quality. The final quality depends on the quality of the seafood at the time of freezing as well as other factors during freezing, cold storage and distribution [2]. Various factors, such as quality of the initial raw material, storage conditions before freezing, freezing temperature, the rate of freezing, vacuum packaging or packaging materials and prevention against oxidation (light and oxygen) can affect frozen fish quality [3]. Lipid oxidation of fish can be prevented or reduced by low storage temperature [4], glazing and vacuum packaging in order to remove oxygen and treatment of antioxidants [4, 5]. Numerous studies have focused on quality related with processes occuring in the temperature interval between 0 and-30oC, and it is well known that storage at |
| Anahtar Kelimeler |
